Gluten-Free Sweet Treats for your Valentine

Monday 07th Feb 2022 |

If you, your other half, or a friend, are following a gluten-free diet this Valentine’s Day, but you still want to treat them to something sweet, why not give one of these delicious recipes from FREEE a try?

All gluten-free, yet full of flavour, these snacks and desserts taste so good they can be enjoyed by everyone, regardless of whether they are following a gluten-free diet or not.

For a sweet-looking treat perfect to enjoy with your favourite hot drink, try the Raspberry and Coconut Cupcake Muffins or Chocolate Marshmallow Brownies. The Gluten-Free Profiteroles Filled With Chocolate Mousse make the ultimate indulgent dessert and chocolate fiends will love the delectable Chocolate Tapioca Mousse.

 

Gluten-Free Sweet Treats –  Raspberry and Coconut Cupcake Muffins

Makes 6 muffins. Cooking Time: 25-30 minutes   Temperature: 190°C, Fan 170°C, 375°F, Gas 5

Ingredients

Method

  1. Pre-heat the oven.
  2. Stand 6 cupcake cases in the holes of a muffin or tart tray.
  3. Measure the coconut into a bowl then remove a tablespoon of coconut for later.
  4. Add the flour and sugar and stir to combine.
  5. Break the egg into the bowl of a blender, add the oil and water and pulse until smooth.
  6. Add the prepared flour blend and mix well.
  7. Spoon the mixture between the prepared muffin cases.
  8. Divide the raspberries between the cupcake muffins and pressing them into the top of each.
  9. Sprinkle the coconut over the top.
  10. Bake for 25-30 minutes.

 

Gluten-Free Sweet Treats –  Chocolate Marshmallow Brownie

Makes 12-15 brownies. Cooking Time: 14-17 minutes   Temperature: 220˚C, Fan 200˚C, 425˚F, Gas 7

Ingredients

Method

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 20x15cm/8×6” baking tray or insert a baking liner.
  3. Empty the brownie mix into a large mixing bowl.
  4. Add the milk and stir into a smooth batter.
  5. Add the melted butter and beat well until combined.
  6. Tip the mixture into the prepared tray, spreading it out to the edges.
  7. Scatter the marshmallows over the top
  8. Bake for 14-17 minutes.
  9. When cold cut into squares or rectangles.

 

Gluten-Free Sweet Treats –  Profiteroles Filled With Chocolate Mousse

Makes 10-12 choux buns. Cooking Time: 30-35 minutes   Temperature: 200°C, Fan 180°C, 400°F, Gas 6

Ingredients

Gluten-Free Choux Buns:

Chocolate Mousse Filling:

Chocolate Topping:

  • 75g milk chocolate
  • 15g butter

Method

Gluten-Free Choux Pastry:

  1. Pre-heat the oven.
  2. Line a large baking tray with a baking liner or parchment paper.
  3. Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker.
  4. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
  5. Put the butter and water into a saucepan over a medium heat.
  6. When the butter has melted and water come to the boil, remove the pan from the heat.
  7. Immediately add the flour from the bowl and mix into a smooth paste.
  8. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough.
  9. Remove the pan from the heat.
  10. Add a third of the egg and beat it into the dough with a spatula.
  11. When it is incorporated, beat in another third of the egg.
  12. Beat in the remaining egg to make a thick and smooth paste.

Choux Buns:

  1. Take a good soup spoon of the paste, scrape it onto a second soup spoon, then scrape it back onto the original spoon to encourage the formation of a ball of choux paste.
  2. Drop the ball of paste onto the baking tray and repeat with the remaining paste.
  3. OR, put the choux paste into a piping bag and pipe 10-12 balls of dough onto the baking tray.
  4. Bake for 30-35 minutes until golden brown and crisp to the touch.
  5. Remove the tray from the oven.
  6. As soon as you can handle the choux balls, cut the side of each bun with a sharp knife to allow the steam to escape.
  7. Transfer the choux buns to a wire rack to cool.

Chocolate Mousse Filling:

  1. Break the chocolate into pieces.
  2. Measure the milk, sugar and chocolate into a saucepan.
  3. Heat gently while stirring until the sugar and chocolate have dissolved.
  4. Remove the pan from the heat.
  5. Put the tapioca flour and water into a bowl and stir into a paste.
  6. Pour half the warm chocolate milk into the paste, stir to combine and tip everything back into the saucepan.
  7. Return the pan to a gentle heat and stir as the sauce thickens and bubbles.
  8. Remove the pan from the heat and leave it to cool.
  9. Spoon or pipe the cream into the middle of the cold choux buns.
  10. Pile the filled choux buns onto a serving dish.
  11. Chill until ready to serve with a jug of cream.

Chocolate Topping:

  1. Break the chocolate into small pieces.
  2. Melt the chocolate and butter together until both are runny.
  3. Pour some runny chocolate onto the top of each chocolate choux bun.

 

Gluten-Free Sweet Treats –  Chocolate Tapioca Mousse

Makes 4. Cooking Time: 15 minutes

Ingredients

  • 100g plain chocolate
  • 300ml coconut milk
  • 100g caster sugar
  • 25g FREEE Tapioca Flour
  • 2 tbsp water
  • 2 tbsp desiccated or flaked coconut

Method

  • Break the chocolate into pieces. Measure the coconut milk, sugar and chocolate into a saucepan.
  • Heat gently while stirring until the sugar and chocolate have dissolved.
  • Remove the pan from the heat.
  • Put the tapioca flour and water into a bowl and stir into a paste.
  • Pour half the warm chocolate milk into the paste, stir to combine and tip everything back into the saucepan.
  • Return the pan to a gentle heat and stir as the sauce thickens and bubbles.
  • Remove the pan from the heat and leave it to cool for 10 minutes.
  • Beat the sauce vigorously until smooth then divide it between the serving dishes.
  • Scatter the coconut on a large baking tray, toast it under the grill for 2 minutes until golden, then leave to cool.
  • Before serving the chilled chocolate mousse, sprinkle the toasted coconut over the top.

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